Guatemalan Corn Cake
Added April 22, 2002 | Recipe #26052
Total Time:
Prep Time:
Cook Time:
1 hrs 15 mins
20 mins
55 mins
Moist and delicious, with a fun ingredient. Similar to a pound cake.
Ingredients:
1
yellow cake mix
1 package
vanilla instant pudding mix
4
eggs
½ cup
vegetable oil
1 (8 ½ ounce) can
cream-style corn
, mashed and strained,then add milk to corn to make one cup
1 teaspoon
vanilla
Directions:
1
Mix all ingredients on medium speed for 2 minutes.
2
Pour into greased and floured bundt or tube pan.
3
Bake at 350 degrees for about 55 minutes, or until inserted toothpick comes out clean.
4
Cool 15 minutes, then turn out of pan.
5
Cool; dust with powdered sugar if desired.
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Ratings & Reviews:
Very good! I would take the corn in the blender suggestion next time because it was hard to mash. I made this into cupcakes for my son's culture day at school. The kids liked them.
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Very good cake. Made it for a scouting event and all the girls loved it.
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Wonderful cake! My daughter made it for a Spanish project at school and the kids just loved it. She put the corn in the blender instead of mashing it. She used a 15 oz. can of corn instead of a 8.5 oz. She added .25 cup milk. We didn't have a yellow cake mix, so we used white. We got 22 servings out of it! Great recipe!
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Nutritional Facts for Guatemalan Corn Cake
Serving Size: 1 (73 g)
Servings Per Recipe: 16
Amount Per Serving
% Daily Value
Calories 255.0
Calories from Fat 107
42%
Total Fat 11.9 g
18%
Saturated Fat 1.8 g
9%
Cholesterol 53.5 mg
17%
Sodium 364.8 mg
15%
Total Carbohydrate 34.1 g
11%
Dietary Fiber 0.5 g
2%
Sugars 20.5 g
82%
Protein 3.2 g
6%
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